This is another great recipe for a beautifully homemade ice-cream, courtesy of my new freeze bowl. I cannot recommend one of those enough! Thank you, hubbie, for a great gift that keeps on giving.
I’m pretty sure I have mentioned this before, but the chocoholic I am, chocolate ice-cream is not my thing. This little delight is completely and utterly made, with love, for my better half.
This recipe is as easy as warm-stir-whisk-combine and done. And produces the most delicious ice-cream, with deep chocolate flavours that comes to life with a little help from the coffee liqueur. Easy, decedent and super yummy, as always.
100 ml semi skim milk
250 ml double cream
200 ml whole milk
5 eggs yolks
80 gram caster sugar
Pinch of salt
2 tbsp vanilla
2 tbsp coffee liqueur
1 tbsp espresso coffee
Mix the cream, whole milk and the semi-skim milk together in a saucepan, warm until nearly boiling and small bubbles form on the sides – Do Not Boil.
Whisk together egg yolks, sugar and a pinch of salt until light and fluffy.
Slowly pour 1/2 cup from the chilled cream mixture into the yolks mix, whisking all through, before pouring the yolks mixture into the cream pot.
Cook the mixture over low heat while constantly stirring with a wooden spoon, until thickens enough to coat the back of the spoon and a finger trail formed on the back of the spoon stays apart.
When the mixture forms into a thick custard, remove from heat.
Melt the chocolate, adding the vanilla, coffee and coffee liqueur in, stir to combine.
Add the chocolate mixture to the pan. Hand whisk together till combined.
Cover the ready custard with clingfilm, set to cool completely.
When all chilled, pour the mixture into an ice-cream machine. Follow the machine instructions.
For best results freeze the ready ice-cream for at least 2 hours before serving.
Don’t worry if the mixture is to chocolatey as the churning process will mild the chocolate flavour.
For a chocolate-orange flavour exchange the vanilla with orange extract.
To add some crunch – simply add chocolate-chips to the ice-cream 5 minutes before done.
To prevent the cream mixture from forming a skin, cover it with clingfilm – spread directly over the cream.
For a creamier ice-cream consistency, use whole milk.